Tenderloin Sandwich w/Garlic Aioli & Blue Cheese
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3 garlic cloves, crushed
1 tsp. fresh lemon juice
½ cup Big Y mayonnaise
1½ Tbsp. prepared horseradish
— Big Y salt and ground black pepper to taste
1 26-inch long French baguette
½ cup baby spinach leaves
4 slices leftover beef tenderloin, warmed
½ cup crumbled blue cheese
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Step 1: Wash hands with soap and water.
Step 2: Rinse all fresh produce items under cold running water prior to prepping.
Step 3: In a small bowl, combine garlic and lemon juice; let sit for 10 minutes.
Step 4: In a food processor, blend together garlic, lemon juice, mayonnaise and horseradish; pulse until smooth. Place in a small dish, season to taste with salt and pepper.
Step 5: Slice baguette in half lengthwise; spread garlic mixture inside on the top and bottom. Top bottom half with spinach, tenderloin and blue cheese. Place top baguette on top; cut into 4 portions and serve.
Total Fat 40 g
Saturated Fat 12 g
Cholesterol 103 mg
Sodium 633 mg
Carbohydrates 13 g
Fiber 1 g
Sugars. 1 g
Protein 30 g